Miso-Glazed Tofu with Bok Choy and Rice
Ingredients
- 1 block extra firm tofu pressed and diced into 1 inch cubes
- 2 tbsp miso paste (red or white)
- 1 tbsp tamari (or coconut aminos)
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 tbsp ginger minced or grated
- 2 heads baby bok choy chopped
- 1 pinch garlic salt
- 1 cup cooked rice (or quinoa for a lower carb option)
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 375°F (190°C).
- In a medium sized bowl, whisk together the miso, tamari, maple syrup, sesame oil, and ginger.
- Place the cubed tofu into the mixture and gently toss it around until fully coated.
- Spread the tofu onto a baking sheet lined with parchment paper and bake it for 20 minutes, flipping it halfway.
- Meanwhile, heat a skillet on medium heat and sauté the bok choy with a little bit of avocado oil until it wilts. Sprinkle with a pinch of garlic salt.
- Serve the miso-glazed tofu with a side of cooked rice and the baby bok choy. Sprinkle on some sesame seeds. We enjoyed this dish with a small bit of coconut aminos spooned over the tofu.
Notes
Nutrition Information: Recipe yields: 2 servings, Per serving: Calories: 441, Carbohydrates: 44g, Protein: 28g, Fat: 14g, Saturated Fat: 1.7g, Fiber: 6g, Sugar: 10g, Cholesterol: 0mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.